PETTICOAT TAILS (SHORTBREAD-TYPE COOKIES)

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Petticoat Tails (Shortbread-Type Cookies) image

I got this recipe from a 1963 Betty Crocker Cooky Book. It refrigerates beautifully for future cookie making!

Provided by hnong

Categories     Dessert

Time 1h5m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 5

2 cups butter
2 cups sifted confectioners' sugar
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
  • Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
  • Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.

Nutrition Facts : Calories 104.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 63.2, Carbohydrate 11.2, Fiber 0.2, Sugar 4, Protein 1

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